Bistronomic restaurant led by Michelin-starred chef Hervé Paulus, blending French gastronomy with local products. Vegetable-focused decor designed by Marie Lloret. Tasting menu featuring refined tartares and fish dishes.
Innovative culinary concept
L'Ô à la Bouche offers a unique fusion of French gastronomy and Moroccan terroir. Alsatian Michelin-starred chef Hervé Paulus creates a menu based on local seasonal products, marrying French techniques with regional ingredients.
Notable specialties
- Tartare tasting menu
- Spider crab pasta
- Exceptional fish and seafood
Design and ambiance
Interior architect Marie Lloret designed a refined decor showcasing vegetables through a subtle chromatic interplay. Large bay windows offer a serene view of the neighborhood.
Personalized approach
The chef personally consults with guests who have dietary restrictions, adapting dishes to their specific needs.
Wine list
Curated selection of French vintages, complemented by a wide range of non-alcoholic beverages.
Practical information
- Open Tuesday to Saturday
- Lunch: 12pm-3pm
- Dinner: 7:30pm-midnight
- Reservation recommended
L'Ô à la Bouche distinguishes itself through its successful fusion of French gastronomy and Moroccan hospitality, offering a high-end culinary experience in an elegant and welcoming setting.